¾ cup vegetable oil
2 eggs, lightly beaten
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1 cup granulated sugar
½ cup light brown sugar, tightly packed
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups fresh apples, peeled and thinly sliced
1½ cups sifted powdered sugar
3 tablespoons pressed apple juice (not from concentrate)
¼ cup pecans, finely chopped
Heat the oven to 350 degrees. Spray an 8-by-8-inch glass or metal baking pan with nonstick cooking oil and set aside.
In a medium bowl, whisk together the oil, eggs and sugars. Add flour, salt, soda, cinnamon and vanilla without stirring. Fold in until blended. Batter will be thick. Fold in apples and spoon into prepared pan. Bake in preheated oven 40-45 minutes, or until soft to the touch in the center and crusty on the edges.
While cake is baking, mix together powdered sugar, juice and nuts. Set aside.
Remove cake from oven and cool for 10 minutes. Invert cake onto a cake plate. Cool another 10 minutes, then top with icing. Spoon the icing in the center of the cake and spread gently to the sides, allowing it to drizzle along the edges.
Continue to cool or serve warm. To store, cover with plastic wrap.
Serves nine to 12.
Nutrition values per serving: 260 calories, 16 g fat (3 g saturated), 28 g carbohydrates, 1 g fiber, 2 g protein, 27 mg cholesterol, 214 mg sodium.